Bone In Pork Chop with Honey, Orange and Oregano

16 Sep 2020

30 Minutes | easy | Serves 2

This pork chop is marinated in flavours inspired by Mexico: honey, oregano, orange and chilli. It’s perfect served with rice, tacos or potatoes with the piquant onion salad alongside.

Ingredients

  • 2 bone-in pork chops (buy these from a good butcher)
  • 1 tablespoon honey
  • 1 tablespoon dried oregano
  • Juice of half an orange (around 5 tablespoons)
  • Zest of half an orange
  • 2 tablespoons lime juice
  • 2 cloves garlic, crushed or grated
  • 1 teaspoon chilli powder
  • ½ large red onion, finely sliced
  • Handful coriander leaves
  • 1 teaspoon sugar
  • 2 tablespoons white wine vinegar
  • Large pinch sea salt

Directions

1.

Combine all ingredients

Combine all the ingredients for the pork chop marinade with a good pinch or two of salt, mixing well.

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2.

Trim

If the chops have a thick edge of fat, trim the skin and fat away using the natural line as a guide. There should be around 1 cm of fat remaining.

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3.

Leave to marinate for half an hour

Place the pork chops into a ziplock bag or small dish and cover with half the marinade making sure the chops are coated evenly. Leave to marinate for half an hour.

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4.

Combine

Make the onion salad by combining the sugar, salt and white wine vinegar and mixing well. Add the onions, mix well again and set aside to soften and pickle.

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5.

Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to low-medium. Cooking the pork chops slowly lets the fat and outside of the meat gently caramelise while ensuring the chops cook through.

6.

Cook the pork chops

Cook the pork chops, turning regularly, for around 10-15 minutes, depending on size and thickness.

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7.

Rest the chops

Rest the chops for a few minutes. before carving off the bone and slicing.

8.

Combine

Combine the coriander with the onion salad.

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9.

Carve pork chop

Carve pork chop off the bone and slice, and serve with onion and coriander salad.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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